Ingredients
- 1 box of chocolate cake mix (plus the ingredients called for on the box, usually water, oil, and eggs)
- 1 (14 oz) can of sweetened condensed milk
- 1 (15 oz) can of coconut cream
- 1 (7 oz) package of shredded sweetened coconut
- 1 (12 oz) container of chocolate frosting
- Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat the Oven: Set your oven to the temperature specified on the cake mix box, typically around 350°F (175°C).
- Prepare the Cake: Mix the chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13 inch casserole dish.
- Bake: Place the dish in the oven and bake for 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Poke and Soak: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top. Mix the sweetened condensed milk and coconut cream in a bowl and pour over the cake, making sure to fill the holes.
- Cool: Allow the cake to cool completely at room temperature; this helps it absorb the creamy mixture thoroughly.
- Add Coconut: Sprinkle the shredded sweetened coconut evenly over the cake.
- Frost: Microwave the chocolate frosting for about 20-30 seconds until it’s pourable. Drizzle it evenly over the coconut layer.
- Garnish: If you like, top with additional shredded coconut or almond slivers for a crunchy texture and enhanced flavor.
- Chill: Refrigerate the cake for at least 1 hour before serving. This chilling time helps the flavors meld together and makes slicing the cake easier.
Every time I whip up a Mounds Poke Cake, I’m transported back to my grandmother’s bustling kitchen. As a child, I would stand on a stool beside her, eagerly waiting to poke holes into the freshly baked chocolate cake. This recipe holds not just the flavors of coconut and chocolate, but the warmth of my grandmother’s love and the laughter we shared.
Why You’ll Love This Mounds Poke Cake
- Easy to Make: With simple ingredients and straightforward instructions, anyone can make this cake.
- Rich Flavors: The combination of chocolate, coconut, and sweetened condensed milk creates a taste that’s both rich and comforting.
- Perfect for Any Occasion: Whether it’s a birthday party, a family dinner, or just a craving for something sweet, this cake fits all bills.
Frequently Asked Questions (FAQs) for Mounds Poke Cake
Q1: What is a poke cake?
A1: A poke cake is a type of cake that is poked with holes after baking, and then a filling such as pudding, jelly, or sweetened condensed milk is poured over it to enhance the flavor and moisture.
Q2: Can I make this cake a day ahead of serving?
A2: Yes, making the Mounds Poke Cake a day ahead is actually beneficial. It allows the flavors to meld together and the cake to fully absorb the creamy filling, resulting in a richer taste.
Q3: Can I use something other than coconut cream in the filling?
A3: If you don’t have coconut cream, you can use an equal amount of heavy cream with a teaspoon of coconut extract to mimic the flavor. Alternatively, vanilla or almond milk can be used for a lighter version.
Q4: Is there a substitute for the sweetened condensed milk?
A4: For a lower sugar option, you can use evaporated milk mixed with a sugar substitute. Keep in mind that this will alter the flavor slightly.
Q5: How long should I chill the cake before serving?
A5: Chill the cake for at least one hour before serving. For the best results, chill it for 3-4 hours or overnight to allow the cake to set properly and the flavors to develop.
Q6: Can I make a gluten-free version of this cake?
A6: Absolutely! Simply substitute the regular chocolate cake mix with a gluten-free chocolate cake mix available in most grocery stores.
Q7: How do I store leftovers?
A7: Store leftover Mounds Poke Cake covered in the refrigerator. It will stay fresh for up to 4-5 days.
Q8: Can I add nuts to this recipe?
A8: Yes, adding nuts like chopped almonds or pecans can add a delightful crunch. Sprinkle them on top along with the shredded coconut.
Q9: Is it possible to freeze this poke cake?
A9: This cake freezes well. Wrap it tightly with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Q10: Can this cake be made with a homemade cake instead of a box mix?
A10: Yes, you can use any homemade chocolate cake recipe for this poke cake. Just ensure it’s sturdy enough to absorb the fillings without becoming soggy.
These FAQs aim to help both beginners and experienced bakers enjoy making and perfecting the Mounds Poke Cake. Whether you’re preparing it for a special occasion or a simple family dessert, these tips will ensure it turns out delicious every time.
Conclusion
The Mounds Poke Cake is a fantastic choice for anyone who loves the combination of chocolate and coconut. It’s easy enough for beginners yet impressive enough for seasoned bakers. So why wait? Give this recipe a try and watch it become a new favorite in your dessert repertoire!
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Mounds Poke Cake
Description
Indulge in the ultimate Mounds Poke Cake! This easy recipe combines rich chocolate, creamy coconut, and sweet condensed milk for a perfect dessert.
Ingredients
- 1 box of chocolate cake mix (plus the ingredients called for on the box, usually water, oil, and eggs)
- 1 (14 oz) can of sweetened condensed milk
- 1 (15 oz) can of coconut cream
- 1 (7 oz) package of shredded sweetened coconut
- 1 (12 oz) container of chocolate frosting
- Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat the Oven: Set your oven to the temperature specified on the cake mix box, typically around 350°F (175°C).
- Prepare the Cake: Mix the chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13 inch casserole dish.
- Bake: Place the dish in the oven and bake for 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Poke and Soak: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top. Mix the sweetened condensed milk and coconut cream in a bowl and pour over the cake, making sure to fill the holes.
- Cool: Allow the cake to cool completely at room temperature; this helps it absorb the creamy mixture thoroughly.
- Add Coconut: Sprinkle the shredded sweetened coconut evenly over the cake.
- Frost: Microwave the chocolate frosting for about 20-30 seconds until it’s pourable. Drizzle it evenly over the coconut layer.
- Garnish: If you like, top with additional shredded coconut or almond slivers for a crunchy texture and enhanced flavor.
- Chill: Refrigerate the cake for at least 1 hour before serving. This chilling time helps the flavors meld together and makes slicing the cake easier.